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Marble Chocolate-Cheesecake Brownies From 'The Everyday Art of Gluten-Free'

A dense, fudgy brownie seems easy enough to make without flour; after all, isn't there flourless chocolate cake? The Everyday Art of Gluten-Free answers that question with marbled cheesecake brownies that are still plenty dense, but with a cake-like quality that supports the weight of a pound of cream cheese, thanks to author Karen Morgan's Cookie Jar Blend. More

Ultimate Chocolate Chip Cookie From 'The Everyday Art of Gluten-Free'

Ah, the glorious chocolate chip cookie. Crispy, chewy, salt-dusted, or just sweet—no matter the variation, it's an American stand-by. But until recently, a reliable, equally satisfying gluten-free version of the classic was not common. The Everyday Art of Gluten-Free beautifully mimics that tender yet crisp chocolate-chip balance, without relying on standard flour. More

Win a Copy of 'The Everyday Art of Gluten-Free'

After Chef Karen Morgan was diagnosed with celiac disease in 2002, she slipped into what she describes as a culinary depression. Rather than resign herself to a life of rice pasta and hedonistic fantasies of wheat, Morgan took it upon herself to discover if, and how, the textures and flavors of well-loved gluten-dense foods could be replicated. The results? Her masterful new cookbook, The Everyday Art of Gluten-Free. More

Banana Split No-Bake Greek Yogurt Cheesecake From 'Seriously Delish'

Indulge in a little no-bake bliss with this cheesecake from Seriously Delish. Greek yogurt is mixed in alongside cream cheese, with a little sweetened condensed milk for, well, sweetness. It's tart, creamy, but not too dense; just the kind of cake you can enjoy more than once in a while. The simple base allows for all kinds of toppings, an assortment of which are suggested. Feel free to eat it plain or switch it up entirely. More

Gluten-Free Almond and Pistachio Cake From 'The Ginger & White Cookbook'

This dessert was developed for Tonia George's young daughter, who was diagnosed with Celiac disease. Not wanting to exclude her from enjoying sweets, The Ginger & White Cookbook author came up with this Middle Eastern-inspired loaf cake heavily flavored with pistachios and lemon. It's a crumbly take on pound cake, made super-sweet with the addition of a sugar and rosewater syrup. More

Orange and Almond Tray Bake From 'The Ginger & White Cookbook'

A "tray bake" sounds like a peculiar thing, but it merely references a sweet dish baked in a rectangular container, cut into pieces—we're talking everything from brownies to fruit bars to sheet cakes. This iteration from The Ginger & White Cookbook may look to be a standard orange sponge, but that's far from the case: Ground almonds and egg form the base of the cake, with a flavorful orange purée folded into the mix. More

Iced Yogurt With Mead-Baked Peach From 'Paris Pastry Club'

When fruit is at its peak, it's best served simply; something that Paris Pastry Club author Fanny Zanotti knows well. This recipe for mead-baked peaches comes from a childhood memory of picking peaches in an orchard, and having them prepared just this way for dessert. The tangy yogurt is a lovely counterpoint to the soft, yielding flesh of the peaches. Crunchy honeycomb candy echoes the notes of honey in the mead, and provides a pleasant crunch. More

Habanero Carrot Cake From 'Sweet and Vicious'

If the fire-breathing dragon wasn't hint enough, one bite will prove this cake is packing heat. In her recently released cookbook, Sweet and Vicious: Baking with Attitude, Libbie Summers stirs hot pepper extract into a lightly spicy batter, and spikes the cream cheese frosting with spiced pecans. The fruitiness of the pepper works well with the carrot-heavy batter, further enhanced by traditional cinnamon, nutmeg, and ground cloves. More

Chocolate Chocolate Teacake From 'Huckleberry'

@mikeyg83: Why thank you!

Chocolate Chocolate Teacake From 'Huckleberry'

@Rice Bowl: It's fine to substitute AP flour for the pastry flour indicated.

@AJStewart: I wouldn't go with orange juice, but perhaps red wine? I've made red wine chocolate cakes before, and the results were rather interesting.

Baked Apples With Oat Crumble From 'Huckleberry'

@salsasis14: Check out my recommendations here: http://www.seriouseats.com/2014/09/baked-apples-with-oat-crumble-from-huckleberry.html?ref=title

Basically, I prefer Granny Smith because I like a little less sweetness.

Baked Apples With Oat Crumble From 'Huckleberry'

@plazamaorb: Exactly what I thought - the "tips & tweaks" part of the post mentions subbing cider for juice.

Gramercy Tavern's German Chocolate Cake

No, that doesn't seem right.

Jelly-Filled Donuts From 'The Everyday Art of Gluten-Free'

@NigellaBleu: It can if you want it to :)

@HumptyDancingRobot: One batch of the Donut & Fritter blend, as it appears in the recipe, makes 5 1/2 cups. To make these donuts, you will need 2 batches of choux paste. To make one batch of choux paste, you need 1/2 cup + 3 tablespoons Donut & Fritter blend. To make the two required batches of choux paste, you need twice that, so 1 cup + 6 tablespoons of D&F blend.

In step 3, the choux paste instructions, you are adding the amount specified for choux paste, not the entire 5 cups of D&F blend.

Step 4 dictates the dough CAN be refrigerated, and gives instructions how. In Step 4, you've just made the dough, so Step 5 tells you to chill it in order to make the donuts. Choux paste is used in several recipes in the book, so there are standardized choux paste instructions + individualized recipe instructions that were combined here.

I doubled the quantities of choux paste ingredients and changed the instructions accordingly. Should be crystal clear now.

Ultimate Chocolate Chip Cookie From 'The Everyday Art of Gluten-Free'

@Satosan: doing doughnuts next Wednesday!

Ultimate Chocolate Chip Cookie From 'The Everyday Art of Gluten-Free'

@lil_brown_bat: This recipe comes from a cookbook that named the recipe; we reprint them as we see them! I'm sure it can get confusing.

Le Pop Tart From 'The Everyday Art of Gluten-Free'

@hbo619: We'll be making those next week!

Le Pop Tart From 'The Everyday Art of Gluten-Free'

@hungryprof link is above the recipe.

New York Essentials: 10 Must-Eat Desserts in NYC

Gotta try that bun!

Gluten-Free Almond and Pistachio Cake From 'The Ginger & White Cookbook'

@Ocean I would skip the syrup in that case.

Gluten-Free Almond and Pistachio Cake From 'The Ginger & White Cookbook'

@Ocean: Pretty sure you can find a copy for a reduced price on Amazon, now that it's been around for a while.

Gluten-Free Almond and Pistachio Cake From 'The Ginger & White Cookbook'

@Ocean: Very much welcome. I'll be around.

Gluten-Free Almond and Pistachio Cake From 'The Ginger & White Cookbook'

@Ocean: I hadn't seen the thread! I'll check it out, but I assure you it had nothing to do with whatever discussion may have erupted elsewhere. Just a stylistic choice on my part. My intention was to acknowledge that it's definitely become a trend, but cakes like these should be respected for their flavor and texture, not just because they are free of gluten. Thanks for the heads-up, definitely appreciate your readership and I can say I certainly don't let negative opinions influence my recipe selections! Not sure if you were around for the Tobacco Cookies I featured last year...but that ended up being something else.

@brhelm: Ocean is spot-on here.

Orange & Almond Tray Bake From "The Ginger & White Cookbook"

@mktmkt42 Perhaps you just had the misfortune of using some especially pithy oranges? Hope it doesn't happen to you again!

@octopod: Good point! And yes, this would be great in winter.

Orange and Almond Tray Bake From 'The Ginger & White Cookbook'

@lsamsmith & @pandapotamus: It certainly is!

@LAOCfoodie: Navel oranges are a brilliant idea, well done.

@Ucpharmer: Yup, that's why two drops is all that's needed here.

Lemon Curd Layer Cake From 'The Ginger & White Cookbook'

@mike1213: The cakes are quite thin, so baking them in a springform pan allows for easiest removal. You can certainly try a 9'' cake pan, though.

Lemon Curd Layer Cake From 'The Ginger & White Cookbook'

Hi KT-S, the reusing I mentioned was in regard to baking 1 or 2 layers at a time, letting them cool, removing, then baking the second and third (or just the third) layer. You can try to divide the batter between 2 springform pans, but I do not recommend it, if you want truly even layers. @Teachertalk's advice is correct re: doneness.

The Magic of No-Bake Desserts: Black Sesame and Honey Puddings

This looks lovely, and the black sesame flavor is very intriguing!

Thanks for this.

Lemon Curd Layer Cake From 'The Ginger & White Cookbook'

Agreed, @lindae. In the Tips & Tweaks section, I recommend just repurposing one of your springform pans to make 2 or all of the layers, since each one takes just 15 minutes to bake.

Piperade From 'Buvette: The Pleasure of Good Food'

um, YUM. And I already have all the ingredients!

Crème Brûlée for One From 'Paris Pastry Club'

@SeriouslySuzanne: Isn't just the best? It's nice to have it around, I agree :)

Iced Yogurt With Mead-Baked Peach From 'Paris Pastry Club'

The author spells "yogurt" "yoghurt", if that's what you meant. We replicate the recipes as they appear in the book.

Iced Yogurt With Mead-Baked Peach From 'Paris Pastry Club'

@Katie Potato: Scanned the recipe for typos: only saw one! Please let us know if you see anything else.

Knife Skills: How to Debone a Chicken Thigh

Recipes often call for boneless skinless chicken thighs, yet finding them in supermarkets can be a bit of a hassle. You're far more likely to find bone-in thighs or even whole legs. Knowing how to take that bone out yourself will save you some hassle and provide you with some good bones for making stock in the process. Here's how to do it. More